I would have liked this recipe fine had the quality of my salmon not been subpar. Would make again with better fish.
This is a recipe I never remembered to put online. Hopefully I’ll actually remember it.
This Cooking Light recipe was definitely up our alley. The skin turned out perfectly crispy and the flavors went together well.
I served this with zucchini and cuke ribbons tossed with the same sauce and topped with a little furikake. We also sauteed some mushrooms with butter, lemon, and ponzu for an extra burst of veggies.
I’m calling this a work in progress because I didn’t get the sushi rice right. I used this recipe to make it but it came out too starchy – maybe I didn’t rinse it enough? My sister, who helped me with this dish, gets credit for the lovely presentation. I’ll try making sushi rice again and file as a separate recipe when I get it right.
It’s been awhile since I’ve made fish tacos. I was craving crispy fish and thought this NY Times recipe looked like a good use of the flounder I picked up. Very tasty – we only prepared half the flounder, and turned the rest into a basic Japanese fish curry using curry cubes. Pictured with pinto beans recipe.